I make this No-Bake Fluffernutter Pie when I want a creamy, nostalgic dessert without turning on the oven. It combines peanut butter, marshmallow fluff, and cream cheese in a light, fluffy filling tucked inside a buttery graham cracker crust. After a few hours in the fridge, it slices beautifully into a rich yet airy treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
1½ cups graham cracker crumbs (or crushed Nilla wafers)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup marshmallow fluff (or marshmallow creme)
½ cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (Cool Whip), thawed
Topping (optional):
Additional whipped topping or whipped cream
Mini marshmallows
Chopped peanuts
Peanut butter drizzle
Crushed graham crackers
Directions
I start by making the crust. I mix the graham cracker crumbs, sugar, and melted butter in a bowl until everything is evenly coated. Then I press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. I place it in the freezer to chill while I prepare the filling.
Next, I beat the softened cream cheese in a large bowl until smooth. I add the peanut butter, marshmallow fluff, powdered sugar, and vanilla extract, then mix until the filling is creamy and fully combined.
I gently fold in the whipped topping, being careful not to overmix so the filling stays light and fluffy.
To assemble, I pour the filling into the chilled crust and smooth the top with a spatula. I cover the pie and refrigerate it for at least 4 hours, though I find that chilling it overnight makes slicing even cleaner.
Right before serving, I add my favorite toppings like whipped cream, mini marshmallows, chopped peanuts, and a drizzle of peanut butter.
Servings and timing
This recipe makes one 9-inch pie, which I usually slice into 8 servings.
Prep time: 15 minutes
Chill time: 4 hours (or overnight for best results)
Total time: About 4 hours 15 minutes
Variations
I sometimes make this recipe even easier by using a store-bought graham cracker crust. When I want a chocolate twist, I swap the crust for an Oreo crust. I also like adding mini chocolate chips to the filling for extra texture. For a richer flavor, I drizzle melted chocolate over the top before chilling.
Storage/Reheating
I store the pie covered in the refrigerator for up to 5 days. The texture stays creamy and firm as long as it is well covered. I also like freezing individual slices for a firmer, almost ice-cream-like treat. When I freeze it, I let the slices sit at room temperature for about 10–15 minutes before serving. Since this is a no-bake pie, I do not reheat it.
FAQs
Can I use natural peanut butter?
I prefer using regular creamy peanut butter because natural peanut butter can separate and make the filling less stable. If I use natural peanut butter, I make sure it is very well stirred.
Can I make this pie ahead of time?
Yes, I often make it a day in advance. I find that chilling it overnight actually improves the texture and makes it easier to slice.
Can I substitute homemade whipped cream for whipped topping?
I can substitute homemade whipped cream, but I stabilize it with a bit of powdered sugar so the filling holds its shape properly.
How do I know when the pie is set?
I check that the center feels firm to the touch and does not jiggle excessively. After at least 4 hours in the refrigerator, it should be nicely set.
Can I freeze the whole pie?
Yes, I can freeze the entire pie tightly wrapped. I thaw it in the refrigerator for several hours before serving for the best texture.
Conclusion
I find this No-Bake Fluffernutter Pie to be one of the easiest crowd-pleasing desserts I can make. The creamy peanut butter filling paired with marshmallow sweetness creates a nostalgic flavor that always disappears quickly. Whether I serve it at gatherings or keep slices in the freezer for a quick treat, I always enjoy how simple and satisfying it is.
📖 Recipe:
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No-Bake Fluffernutter Pie
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy, nostalgic no-bake dessert featuring a fluffy peanut butter and marshmallow filling nestled in a buttery graham cracker crust, chilled to perfection for an easy, sliceable treat.
Ingredients
1½ cups graham cracker crumbs (or crushed Nilla wafers)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup marshmallow fluff (or marshmallow creme)
½ cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (Cool Whip), thawed
Additional whipped topping or whipped cream (optional)
Mini marshmallows (optional)
Chopped peanuts (optional)
Peanut butter drizzle (optional)
Crushed graham crackers (optional)
Instructions
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the freezer while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth.
- Add peanut butter, marshmallow fluff, powdered sugar, and vanilla extract. Mix until creamy and fully combined.
- Gently fold in the whipped topping until light and fluffy, being careful not to overmix.
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight until set.
- Before serving, add desired toppings such as whipped cream, mini marshmallows, chopped peanuts, or a peanut butter drizzle.
Notes
For convenience, use a store-bought graham cracker crust.
Substitute an Oreo crust for a chocolate variation.
Add mini chocolate chips to the filling for extra texture.
Chill overnight for cleaner slices.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for a firmer, ice-cream-like texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
